Tender Beef Pot Roast

• lbs chuck roast↗3 lbs
• salt and pepper
• carrots, peeled and cut in 3 inch pieces↗2
• onion, sliced↗1
• garlic cloves, sliced in half↗2
• bay leaf↗1
• French onion soup10 3⁄4 ounces
• dry red wine↗1 cup
• beef broth↗1 1⁄2 cups
• all-purpose flour↗2 tablespoons

Step-by-step instructions

1. 1

   Preheat oven to 375°F.

2. 2

   Sprinkle all sides of roast with salt and pepper. Place the meat in roasting pan with tall sides. Combine carrots, onion, garlic, bay leaf, soup, 1/2 soup can of water, red wine, and broth. Pour over roast and bake, uncovered, for 3 to 4 hours, or until meat is fork tender.

3. 3

   Remove meat from pan and let it rest. Strain the pan juices into a saucpan. reserving the vegetable and discarding the bay leaf. In a small bowl whisk together the flour and 1 cup water. Stir into pan juices and bring to a boil. Continue to whisk until the gravy is thickened. Slice roast and surround with the vegetables. Serve with gravy on the side.